Happy Cinco de Mayo! Ole, Ole, Ole, Ole
Today is the day of beer and Guacamole.
Now first let’s have a little Spanish lesson. Guacamole is not pronounced starting with the “G’ sound. G is actually an air sound starting with a H sound. In the Spanish alphabet, the sound for G is “hey.”
We have a problem with the G in Gyros, too. No “Gah” sound. But that’s a different subject. (G is silent “year-ros”)
I’m afraid to tell you, too, that if your Haas avocados are green or not soft, you will not be having guacamole today. Most of the time you can’t buy them ripe, either. Sometimes you can get lucky.
Here’s how you ripen avocados if you wish to eat them in a few days.
Put the avocados (Haas. No Florida Avocados here. They are usually from California, Mexico or Central America) in a paper bag. Before rolling the bag down, add one banana into the bag.
I usually just put the bag on top of my refrigerator for a few days, checking every other day.
Now, lets talk about why the Banana helps.
Bananas come to the United States very unripe because once ripe, the shelf life is short.
To quickly ripen bananas, they are gassed to make them perfect to send to market.
In your bag of avocados, your banana is sharing that ripening gas, the ripening area is also warm and dark.
Avocados are ripe when gently squeezed or pushing the stem gently and see if it indents into the fruit. A ripe Avocado is usually black and soft to the touch.
In the next few days, we’ll talk more about Avocados… even how to make a super terrific sandwich.